Kitchen Mailbox 3/18: Buttermilk cake

Q: I recently had the buttermilk cake from Zingerman's Bakehouse. I fell in love with this cake! The cake has a very dense texture, unlike any cake I have ever made. It was not overly sweet - another plus. It had an unusual flavor to it - maybe it was just the buttermilk. It was iced with a very rich buttercream, slightly sweet frosting. However, it is the cake recipe itself that I would really love to have. Is there any possibility of getting this recipe from Zingerman's? Thanks. - Toni

A: The recipe for your favorite buttermilk cake will remain Zingerman's secret, as they don't wish to share this particular recipe. Have you tried the buttermilk cake from "Joy of Cooking?" It really is a good one.

The recipe calls for cake flour, which is a softer wheat flour with a lower protein content than all-purpose flour. Cake flour will produce a more delicate cake. You may substitute all-purpose flour for cake flour by using two tablespoons less all-purpose flour per cup of cake flour.

If you don't have a flour sifter, don't despair. Flour is actually sifted during the milling process. When your recipe calls for sifted flour, stir the flour lightly and then spoon it into your measuring cup. Level with a straight-edged object.

3. In a large bowl, beat the butter until creamy, about 30 seconds. Gradually add the granulated sugar and beat on high speed until lightened in color and texture, about 2 to 4 minutes.

4. Whisk together the eggs and vanilla and gradually beat into the sugar and butter mixture, taking about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Divide the batter between the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in 9-inch pans, 30 to 35 minutes in 8-inch pans.

5. Let cool in the pans on a rack for 10 minutes. Slide a knife around the cake to detach it from the pans. Invert the cake and peel off the paper liners, if using. Let cool right side up on the rack.